This basic method can be completely customized with different rubs and sauces. At 82 BBQ in Verbank, pitmaster and Executive Chef Erik Morabito rubs his wings with a secret blend of brown sugar, smoked paprika, and oregano.
• 3 lbs jumbo chicken wings, drumettes and flaps separated
• 1 cup dry rub of your choice
• 1 cup barbecue sauce of your choice (optional)
1. Preheat a smoker with the lid closed to 225°F. (Recommended woods: apple, hickory, or maple)
2. Generously coat wings with dry rub. Evenly arrange them in the smoker (or over indirect heat, if using a kettle grill).
3. Cook wings for 1½ hours or until the internal temperature reaches 165°F.
4. If using barbecue sauce, remove wings from the smoker, toss with sauce, and return them to the grill over direct heat to caramelize the sauce and crisp the skin.
What’s a summer cookout without a drink by the grill? We asked Shai Kessler, owner of Reed Street Bottle Shop in Coxsackie, and Brendon O’Brien, craft beer director at DeCicco & Sons, to provide the perfect wine and Hudson Valley craft beer pairings for our grilling recipes.
“There is no American beer pairing more iconic than chicken wings and a nice, cold lager. Brewed with local Iroquois corn, this beer is clean and refreshing, perfect for big swigs in between carnivorous bites, and pairs beautifully with that last drop of BBQ sauce on your thumb.” —O’Brien
“In the hot summer months, we love pairing juicy, chilled reds with BBQ meats. This Cinsault is dangerously drinkable, and totally thirst-quenching with spicy wings. Drink this one cold — straight from the fridge!” —Kessler